Sunday, June 29, 2008

Yeastspotting-Power Bread

I've been busy working on getting the kitchen/restaurant ready to go and have been out of the bread making loop for almost an entire month. Well, except for making bagels once a week, struan, and a couple varieties of corn muffins which I'm testing to use as a fresh bread option at the restaurant. If anyone has a great corn muffin recipe, pass it on and maybe you can be immortalized at Donovan's Steak & Ale. I think we're looking for a combination of sweet and savory since we're Yankees up here and like our corn bread and muffins on the sweetish side.

So here's the recipe, nearly verbatim, ingredient-wise anyway, from Peter Reinhart's Whole Grain Breads

Day 1: Pre-Soaker
71g Raisins (I used Golden Raisins)
14g Flax Seeds (I used golden and brown)
170g Water

1. Combine all and soak for 8-24 hours.
2. Puree.

Day 2: Soaker
255g (all) Pre-Soaker
170g Whole Wheat Flour
14g Wheat Bran (Reinhart calls for Oat Bran, but as I didn't have it, I substituted)
4g Salt

1. Combine and hold at room temperature 12-24 hours.

Day 2: Biga
170g Whole Wheat Flour
1g Instant Yeast
142g Buttermilk

1. Combine and knead about 3 minutes.
2. Refrigerate for at least 8 hours until ready to make final dough. Pull from refrigerator to warm up 2 hours prior to making final dough.

Day 3: Final Dough
443g (all) Soaker
313g Biga
57g Sunflower Seeds, ground into flour in small batches in coffee grinder
57g Whole Wheat Flour
29g Sesame Seeds
10g Flax Seed Meal (my only addition to the original recipe)
4g Salt
7g Instant Yeast
21g Maple Syrup from my trees

1. Cut Soaker and Biga into 12 pieces each.
2. Combine remaining ingredients in mixer bowl.
3. Add Soaker and Biga to mixer and work on low for about 1 minute until it all forms a ball.
4. Knead on low (kitchenaid 1) for about 3 minutes until tacky and nicely cohesive.
Or knead with your hands on a lightly floured board until tacky and nicely cohesive.
5. Rest 5 minutes and then knead 1 more minute.
6. Remove to an oiled bowl for 45-60 minutes until increased to 1.5 times its original size. Pre-heat oven to 425F. Place a steam pan in the bottom of the oven.
7. Form into loaf and place in oiled loaf pan, slash down the middle, and allow to rise for 45-60 minutes until increased to 1.5 times its original size.
8. Put in the oven. Reduce temperature to 350F. Bake with about 4 oz. water in the steam pan for 20 minutes.
9 Remove steam pan, rotate 180 degrees and bake 20 to 30 more minutes until nicely browned and hollow sounding when thunked on the bottom.
10. Cool on rack for at least 1 hour before slicing.

I just cut into it and tried it. It's very tasty and lighter & airier than I was expecting having gotten used to the struan which is a similar looking bread. I think that is due mostly to my using the Biga pre-ferment rather than my white levain. I guess I'll have to try a Biga-struan to make sure.

And here's the photo


Susan said...

Wow, I love the ingredient list, and it does look it came out quite light, especially for being a whole grain bread. I need to do more baking from that book.

I like your homeboy, too!

paintrly1 said...

It is a gorgeous bread. I probably would not have the patience to make it.

And I really need a restaurant update!!!